摘 要：本文测定了干酪和再制干酪中蛋白质、脂肪和不饱和脂肪酸的含量，并利用主成分分析法对干酪和再制干酪样品进行区分。结果表明，干酪系列的蛋白质含量和脂肪含量普遍高于再制干酪系列，再制干酪的平均不饱和脂肪酸含量略低于干酪的平均不饱和脂肪酸含量。蛋白质、脂肪和不饱和脂肪酸信息经过主成分分析提炼后，可有效实现对干酪种类的准确鉴别。营养指标结合主成分分析识别干酪种类的方法，不仅有助于提高干酪的品质和产量，还能为消费者提供更准确的营养信息。

    关键词：干酪；再制干酪；营养指标；主成分分析

    Nutritional Indicators Combined with PCA to Identify the Types of Cheese

    YANG Beijie

    (Shanghai Food Research Institute Co.， Ltd.， Shanghai 200235， China)

    Abstract： This article determined the content of protein， fat， and unsaturated fatty acids in cheese and processed cheese， and used principal component analysis to distinguish between cheese and processed cheese samples. The results showed that the protein and fat content of the cheese series were generally higher than those of the processed cheese series ......